Toasted Coconut and Cacao Nib Cake
This sophisticated loaf cake balances the tropical sweetness of toasted coconut with the intense, nutty crunch of raw cacao nibs. A moist, tender crumb makes it the perfect accompaniment to your afternoon coffee or tea.
Ingredients
Ingredients
- 1.5 cups all-purpose flour sifted
- 1 cup shredded unsweetened coconut divided into 3/4 cup for batter and 1/4 cup for topping
- 0.5 cup raw cacao nibs high quality
- 1 tsp baking powder
- 0.5 tsp sea salt fine grain
- 0.75 cup unsalted butter softened to room temperature
- 1 cup granulated sugar
- 3 large eggs room temperature
- 0.5 cup full-fat coconut milk shaken well
- 1 tsp vanilla extract
Notes
Store leftover cake in an airtight container at room temperature for up to 3 days, or freeze slices wrapped in plastic for up to 2 months. For an extra treat, serve slightly warm with a dollop of whipped coconut cream.